Oreganopesto with Hazelnuts and Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 bunch oregano
- 1 sprig rosemary
- 3 tablespoon, heaped hazelnuts, chopped
- 3 tablespoon, heaped parmesan, freshly grated
- 1 pinch (s) salt
- 1 pinch (s) pepper or chili powder
- 1 clove garlic
- 70 ml sunflower oil
Print Recipe
Pin Recipe Instructions
- Wash oregano and rosemary, pat dry and finely chop. If desired, briefly toast the hazelnuts in a pan without fat. Peel the garlic and finely chop or press.
- Put all ingredients in a blender and mix briefly. Then gradually add the sunflower oil until the desired consistency is achieved. Season to taste with salt and pepper or chilli.
- Tip: A mortar can be used instead of a mixer, but in this case add the parmesan at the end so that it remains slightly coarse.
- The pesto can be kept in the refrigerator for a few days and also tastes wonderful as a spread.
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